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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

  • Artificial Intelligence and Food Science

    • 1st Edition
    • August 1, 2026
    • Rana Muhammad Aadil + 3 more
    • English
    Artificial Intelligence and Food Science examines a range of applications from pre- and post-harvest management to food packaging and the dairy industry, providing a thorough overview of how AI is revolutionizing these industries. The initial chapters introduce the fundamentals of AI and its recent advancements, covering key areas such as Constraint Satisfaction Problems, Adversarial Search, and Statistical Learning Theory. The book then moves on to explore AI applications in pre- and post-harvest management and highlights techniques such as machine vision and spectral imaging for non-destructive analysis of agricultural products.The role of AI in the fat and oil processing industry, specifically the use of bioinformatics predictive methods based on artificial neural network (ANN) is discussed in detail. Subsequent chapters probe the use of AI in the processing of fruits, vegetables, dairy, and meat, and detail how technologies like neural networks and Industry 4.0 innovations can drive improvements in product quality. Later chapters explore AI applications in the baking and confectionery industries, with a focus on automation and 3D printing technologies that are setting new standards for production and product design.

  • Starch Conjugates

    Properties and Applications
    • 1st Edition
    • August 1, 2026
    • Aayushi Deepak Kadam + 1 more
    • English
    Starch Conjugates: Properties and Applications a volume in the Applications of Starches in Food and Packaging Series, compiles the latest research findings, methodologies, and case studies of starch conjugates synthesis techniques and applications across different industries, such as Food, Agriculture, Pharmaceutical, and Biomedical Engineering. The book brings detailed analysis and practical insights into the synthesis, characterization, and utilization of starch conjugates, ultimately fostering innovation and an eco-friendly alternative to conventional materials, driving advancements in materials science and technology. Practical case studies and real-world examples offer practical guidance to researchers and industry professionals, aiding them in developing and implementing starch conjugate-based solutions. The book also serves as a problem-solving resource for those facing challenges in utilizing starch conjugates, offering strategies, best practices, and expert advice to overcome obstacles and optimize outcomes. With contributions from experts across various disciplines, the book provides an interdisciplinary perspective, fostering collaboration and knowledge exchange among researchers and professionals from different backgrounds.

  • Single, Double, and Triple Starch Modifications

    • 1st Edition
    • August 1, 2026
    • Zebin Guo
    • English
    Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

  • Sustainability in the Coffee Production Chain

    • 1st Edition
    • August 1, 2026
    • Adriana Farah + 1 more
    • English
    Sustainability in the Coffee Production Chain covers sustainable practices at every stage in the creation of coffee, from plant to cup. The book begins with coverage of sustainable coffee farming, with topics including regenerative agroforestry systems and the potential of different coffee plant species to adapt to the impacts of climate change. Innovative uses of coffee by-products, emission reduction, and recyclable packaging are also key areas of coverage. With sustainability considered at every step of coffee’s journey from field to mug, this book is an important resource for coffee researchers and industry professionals dedicated to fostering a sustainable future for coffee production.

  • Ethnoscience

    Insights into Nutrition and Cultural Foundations
    • 1st Edition
    • August 1, 2026
    • Tanmay Sarkar + 4 more
    • English
    Ethnoscience: Insights into Nutrition and Cultural Foundations is the first book in the series “Culinary Synergies: Exploring Nutrition and Science in Gastronomy”, a five-book exploration into food education, innovation, and preservation. The series encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. It integrates scientific understanding with the latest research in nutrition and considers the environmental implications of specific food choices and the role of food and culture within gastronomy.Divided into four sections, Ethnoscience begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed. Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health.

  • Science and Technology of Fruit Wine Production

    • 2nd Edition
    • July 1, 2026
    • Maria R. Kosseva + 2 more
    • English
    Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how fruit wines have shown great evolution in terms of the diversity and cultivation of fruits used, innovations in fermentation, techniques for flavor improvement, and new knowledge about the nutritional value of some of the components found in these beverages. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wines are included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.

  • Natural Gums as a Sustainable Material for Food Packaging and Preservation

    • 1st Edition
    • July 1, 2026
    • Haroon Elrasheid Tahir + 3 more
    • English
    Natural Gums as a Sustainable Material for Food Packaging and Preservation focuses on the characterization, functionality, mechanisms, and processing of natural gum-based packages and its application for food preservation and smart packaging. Sections cover characterization, functionality, formulation, health, and eco-innovations in natural gums followed by global research indicators of gum packages. Additional content explores the application of natural gum and gum-based techniques for the protection of foods, including an evaluation of the potential use of gum-based smart packaging for the detection of food quality and safety in addition to the consumer acceptability of gum packaging.Final content focuses on natural gum package challenges, safety, and associated legislation followed by assessing the future potential of natural gum food packages. Edited by a team of experts in natural gums and food packaging materials, this book prioritizes sustainability and biodegradability by utilizing natural gums as an eco-friendly alternative to protect and indicate the freshness of foods.

  • Smart Engineering Approaches to Food Safety and Shelf Life Extension

    Safer and Fresher Foods
    • 1st Edition
    • July 1, 2026
    • Yogesh K. Ahlawat + 2 more
    • English
    Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods covers revolutionary ways we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of current food preservation and processing. Readers will find fresh insights and practical knowledge across various disciplines, with an emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality.Alongside sustainable practices, sections also cover high-pressure processing, pulsed electric fields, novel packaging materials designed to minimize spoilage and contamination, intelligent packaging systems, and process optimization techniques. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technologies.

  • Active Food Packaging

    Principles, Technologies and Innovations
    • 1st Edition
    • June 1, 2026
    • Swarna Jaiswal + 2 more
    • English
    Active Food Packaging: Principles, Technologies and Innovations, a volume in the Sustainable Food Packaging series, is a comprehensive guide to the latest developments in active packaging for food products. This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. It also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology.With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

  • Principles of Fermentation Technology

    • 4th Edition
    • June 1, 2026
    • Peter F. Stanbury + 2 more
    • English
    Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage. It is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.

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